Saucy Little Tarts!
hehehe I just couldn’t resist that title. The other day I was over at Tony’s site, Olive Juice. He had posted this incredible mushroom tart recipe. My Gawd I could hardly stand it. Sauteed mushrooms with wine, goat cheese and mascarpone all nestled in a puff pastry shell. Can YOU stand it? That’s like heaven right there.
Who knew that Heaven came in bite sized tarts? Well, I guess Tony did, since he came up with the concept. Immediately, I was jotting down the ingredients for the next week’s shopping trip. Luckily, my food store had the mascarpone this week (score!), so I didn’t even need to make a special trip anywhere else. Lucky Lucky! So, I took Tony’s idea and ran with it. Ran and ran…the concept is similar, but I kind of reinvented it a little, and took some short cuts (Tony, if you’re reading, please avert your eyes lmao), such as purchasing the pastry. I changed the technique a bit and the presentation is more rustic than his. I must say, though, that they turned out pretty daaaaayumed good. 
So, thank you, Tony for the inspiration. This is going to be one of those recipes that makes it on the party food list. 
Ingredients:
2 tablespoons butter
2 cloves garlic, minced
1 spring onion, finely chopped
10 large button mushrooms, sliced
1/4 cup white wine
1/2 pound (200 grams) purchased puff pastry
1/4 cup goat cheese (chevre)
1/4 cup mascarpone
salt and pepper to taste
Preparation:
First, saute the garlic in the butter until golden.
Add the white parts of the spring onion and continue to saute until soft.
Add mushroom slices and season with salt and pepper.
Cover and cook over medium heat until cooked through and beginning to brown.
Add wine and reduce just a bit.
Remove from heat and toss in the green part of the spring onion, and give it a good stir.
Preheat oven to 400ºF/190ºC.
Lightly oil 9 ramekins.
Cut the puff pastry into 9 equally sized squares.
Place a square of pastry into each ramekin, and poke the bottom with a fork.
Add a bit of mushroom saute to each cup.
Mix the chevre and mascarpone in a bowl with some salt and pepper.
Top each mushroom cup with a little cheese mixture.
Pinch the four corners together and sort of twist the tart closed, like this:
Place the ramekins on a baking sheet and bake for about 20-30 minutes, or until golden.
Serve hot or at room temp.
Tartaletas de Champiñones:
Ingredientes:
2 cucharadas mantequilla
2 dientes de ajo, majados
1 cebolleta, picada
10 champiñones grandes, en láminas
1/4 vaso de vino blanco
200 gramos hojaldre
1/4 vaso queso de cabra
1/4 vaso queso mascarpone
salt and pepper to taste
Elaboración:
Primero, dorar el ajo en la mantequilla.
Añadir la parte blanca de la cebolleta y sofreir un poco.
Añadir los champiñones y salpimentar.
Tapar y cocinar a fuego medio hasta que estén tiernos los champiñones y están empezando a dorar.
Añadir un chorrito de vino y remover, dejándolo reducir un poquito.
Retirar del fuego, y añadir la parte verde de la cebolleta, y remover bien.
Calentar el horno a 190ºC.
Engrasar 9 flaneras con aceite de oliva.
Cortar el hojaldre en 9 cuadrados.
Poner una pieza de hojaldre en cada flanera y añadir un poco de champiñones.
En un bol pequeño, mezclar el queso de cabra y el mascarpone y salpimentar.
Poner un poquito de queso a cada tartaleta.
Cerrar cada tartaleta uniendo las esquinas y presionando un poco.
Hornear durante 20-30 minutos o hasta que estén doradas.
Servir caliente o a temperatura ambiente.
Still love me?
